1 Servings 40 min Cook
1 1/2 Tsp Olive Oil
1/4 Stalks, large (11 inches long) Celery
1/4 Medium (2-1/2" dia) Onions
1/4 Small Red Bell Pepper
1/4 Pepper, large (3-3/4" long, 3" dia) Yellow Peppers
1/4 Small Green Bell Pepper
1/3 Pepper Jalapeno Peppers
2 Cloves, minced Garlic
2 2/3 Oz Tofu
2 2/3 Oz, 1 link Turkey Sausage
1/2 Cup Vegetable Stock
1/4 Can (15 oz) Tomatoes
1/4 Cup Brown Rice
4 Tsp Spices Cajun Seasoning
1 Tbsp, crumbled Bay Leaf
1/4 Tsp, leaves Thyme
0 Tsp Cayenne Pepper
2/3 Oz Okra
1 Dash Salt
1 Dash Pepper
1 Tsp Chili Sauce
Heat 2 tbsp olive oil in a large sauté pan over medium-high heat.
Add celery, onion, bell peppers, jalapeno and garlic.
Sauté for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked.
Add the remaining tablespoon of olive oil, tofu, and sausage, and stir to combine.
Continue sautéeing for an additional 5 minutes, or until the sausage is cooked through.
Add the stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine.
Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally.
(Don't forget to stir, or the rice may burn on the bottom of the pan.
Once the rice is tender, add in the okra and stir to combine.
Let the mixture continue to simmer, stirring occasionally, about 5 minutes.
Remove bay leaf and season the jambalaya with salt, pepper, and hot sauce, if needed.
Remove from heat and serve with optional garnishes if desired.